Week of Love: Peanut Butter and Jelly Ice Cream Sandwiches

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Another kid-friendly recipe for a delicious Valentines Treat!

The ice cream is quick (no pre-cooking required) and contains only two ingredients. The cookies contain only six ingredients and there is a paleo version below if necessary. You probably have all of these ingredients in your pantry!

If you don't have an ice cream machine, you can make your own banana ice cream in you blender. And use that instead!

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Peanut Butter Cookies
1 cup peanut butter (I used lightly salted Adams Crunchy Peanut Butter - no sugar added)
2 T flaxseeds
1/2 cup heaping oats (GF certified if sensitive)*
1/4 cup nondairy milk
1 tsp vanilla extract
1/2 cup sugar

1. Preheat oven to 350.
2. Grind flaxseeds in coffee grinder. Add to nondairy milk and vanilla extract. Let sit five minutes.
3. Stir in remaining ingredients.
4. Drop by heaping tablespoonfuls on a baking sheet or stoneware pan. Use a fork to squish the cookies down a little.
5. Bake for 15 minutes or until the edges are lightly browned. Remove from pan and let cool.

*For a paleo version, use shredded coconut instead of oats. And use coconut sugar instead of cane sugar.

If there is not time to make the ice cream below (although it's fairly quick if you have an ice cream machine maker), use a coconut milk strawberry ice cream or chocolate instead (So Delicious and Luna &Larry make great flavors). Or make your own banana ice cream in you blender.

Quick Jelly/Jam Ice Cream
2 cups nondairy milk (use a can of coconut milk for 1.5 cups of the milk for creamier, more ice cream like texture)
1 cup jam or jelly of choice (I used a multi-berry a family member made)

1. Add ingredients to an ice cream machine and use according to instructions.

When cookies have cooled, assemble the sandwiches and enjoy!

Week of Love: Cinnamon Butternut Hearts

On the second day of Week of Love... my true love gave to me - one cinnamony butternut heart.

These Hearts, tender on the inside with crispy cinnamon goodness on the outside, make a great dessert or addition to breakfast.

Our two year old is learning her shapes; hearts and stars happen to be her favorite so I thought she would love this. Of course, she did! She even helped cut the stars with the cookie cutters as seen below.

This can be enjoyed two ways - savory or sweet. But today, I'm posting on the sweet version. For a savory version, roll in almond flour and italian herbs, and serve with marinara. Or you can opt to roll in curry and serve with hummus.

If you don't have butternut squash, try using potatoes, celeriac root (for the savory option), or even sweet potatoes.

When cutting the hearts, there will be remaining leftovers. Steam and use in baking or toss them in soup.

Cinnamon Butternut Hearts
1 Butternut Squash (with bottom bulbish area with seeds cut off)
1 TB cinnamon powder
3 TB evaporated cane juice*
3 TB melted coconut oil

*You may use a little more honey instead but skip the coconut oil.

1. Preheat oven to 400
2. Slice squash into 1/3 to 1/2 inch thick rounds. Put on plate and microwave for 1-2 minutes (this will help the shape-cutting go much easier).
3. Using cookie cutters (and paring knife to help), cut out hearts from butternut rounds. Let kids use the cookie cutters to create shapes then the adult can finish cutting with a paring knife if need be. Remember to keep knives away from little curious hands!
4. Toss in coconut oil, then cane juice and cinnamon powder.
5. Bake for 35 minutes or until tender.

Serve with vanilla soy yogurt to dip (or yogurt of your choice).